The Yum Yum Factor

I don't totally go out of my way to make food healthier, for the most part. We eat butter, lots of olive oil, all the meats and full fat milk and cream always has a place in my kitchen. We try to make sure that the largest slice of pie, in our diet pie chart, comes from whole foods, leaving room for the odd Dorito, Fresca and ramen. As long as we are eating mostly real food, I am pretty happy about what we are stuffing into our bellies. Okay, that said, it doesn't mean that I still don't look for ways to cut down on saturated fats or excessive white carbs like delicious pasta and white basmati rice when I feel like we have been over indulging. One striploin serves all of us, we can get three meals out of one roast chicken and apart from a bit of an ice cream problem, dessert is not something we see in this house very often.  In the grand scheme of things, as long as the flavour is not compromised, I am good with lightening up some of our favourite dishes and this is ...

This is my first attempt at using one of my own recipes for the sous vide cooker and I am kind of going rogue with the technique which is probably why it was a mix of mainly success with some bumps in the road. I have been wanting to make another asian flavoured meatball like my Vietnamese meatballs but with a nod to Japan for a long time now. We LOVE our little Vietnamese meatballs made with chicken or pork but it's really easy to bake them just a smidge too long and dry them out. Now, with sous vide, they never overcook so, like the sausages, all they require is a little kiss with a hot pan afterwards to brown them up.